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Close up of roasted aubergine on a plate with sauce and mint
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Roasted Aubergine with Garlic Tahini Sauce

Tender and savoury aubergine pieces with a creamy garlic tahini sauce and fragrant mint.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: lunch
Cuisine: Middle Eastern
Keyword: roasted aubergine
Servings: 4
Author: Julia Frey of Vikalinka

Ingredients

  • 3-4 aubergines/eggplants cut into 2.5cm/1 inch rounds
  • 4 tbsp This is an affiliate link.olive oil
  • 125ml / ½ cup This is an affiliate link.tahini
  • ½ lemon juice only
  • 1 clove garlic grated
  • Salt to taste
  • Sumac optional
  • 2-3 leaves fresh mint or parsley

Instructions

  • Preheat the oven to 220C/450F. Wash and cut the aubergines in half lengthwise, then into 1 inch (2.5 cm) thick slices. 
  • Arrange on parchment lined baking sheet and brush with the olive oil on both sides, then season with salt. Roast in the oven for 35 minutes, flipping the pieces over halfway through the roasting.
  • In a small bowl combine the tahini paste with the lemon juice, the mixture will turn thick as soon as the lemon juice is added, then add the grated garlic clove. To make it the mixture into a pourable sauce, thin it out with water by adding it 1 tablespoon at a time until desired consistency, then season with salt to taste. 
  • Drizzle the sauce over the hot roasted aubergine, then sprinkle with sumac and fresh mint or parsley. 

Nutrition

Calories: 400kcal | Carbohydrates: 27g | Protein: 9g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Sodium: 600mg | Potassium: 937mg | Fiber: 12g | Sugar: 12g | Vitamin A: 102IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 2mg